Andrew Cullen

• In this role I initially worked as a consultant before joining as Director of Operations.
• Consultant : Initial location sourcing and feasibility. Concept development including first draft food and beverage menu concept and restaurant i.d. including the name.
• Consultant, Pre -opening; Interior design assistance & Operation flow. Dining Room & Bar layout. functionality. Purchasing and sourcing advisement. Recruiting & Leadership development. Positioning & formalizing operational standards. Marketing - PR strategy & Brand book collaboration
• Post opening Operations Director from October 2024; · Oversee F&B operations. Develop and implement policies and procedures to ensure safety and sanitation standards are met.Train and evaluate staff performance, and provide feedback and disciplinary action when needed. Develop and manage budgets and analyze financial statements. Monitor vendor and supplier performance to ensure quality and cost-effectiveness. Monitor customer feedback and implement improvement strategies
• Website: https://www.instagram.com/thespanieldxb

• I was heading up the F&B division for Khansaheb for four years. Over this time I opened eleven outlets, increasing the revenue from 1MM to 20MM. As Operations Manager : Develop and implement policies and procedures to ensure safety and sanitation standards are met. Train and evaluate staff performance, and provide feedback and disciplinary action when needed. Develop and manage budgets and analyze financial statements. Monitor vendor and supplier performance to ensure quality and cost-effectiveness. Monitor customer feedback and implement improvement strategies
• Website: https://www.instagram.com/trouvaille_ae/

• I was head of the Retail F&B division for Dubai World Trade Centre for four years. I oversaw and managed seventeen outlets ranging from Fine Dining to QSR managing a team of 90 and delivering an annual budget of 30MM. I also developed new food & beverage concepts for Dubai World Trade Centre, Dubai Exhibition Centre and Expo 2020 Dubai
• Website: https://www.dwtc.com/en/facilities/

• My job was to create and develop new F&B concepts for the Meraas malls. I created four unique restaurant concepts and two retail stores. I then worked as a project manager delivering the concepts to opening, involved in the recruitment and financial planning of the outlets.
• https://www.instagram.com/ /?hl= boutiquelechocolat en
• https://www.youtube.com/watch?v=sK71jy3Mka8
• https://www.youtube.com/watch?v=QiDDFWqqOA0
• https://megsblogged.com/2018/04/17/cocoa-kitchen-city-walk-dubai/
• https://www.youtube.com/watch?v=pVSu2qliSnc
• https://www.instagram.com/explore/locations/182850662218162/bvgari-il-cioccolatocity-walk-dubai/
• https://lastexit.ae/en/locations/al-qudra

• In this role I created new restaurant concepts for Hilton hotels in the Middle East and Africa. I also introduced potential leasing partners & 3rd party operators, reviewing concepts & business plans.

• I was heading up the launch of the Caprice Holdings brand restaurants in Dubai and Abu Dhabi. Over this time I opened four award winning restaurants with an annual budget of 30MM.
• https://www.instagram.com/theivydubai/?hl=en
• https://www.instagram.com/explore/locations/738016320/rivington-grill-souk-al-bahar-dubai/
• https://www.timeoutabudhabi.com/food-features/37892-scotts-from-london-to-abu-dhabi
• https://www.timeoutdubai.com/restaurants/rivington-bar-and-grill-madinat-jumeirah

I worked as General Manager in this award winning fine dining restaurant.

I worked as General Manager in this iconic Sydney restaurant & bar.

During my time with Caprice Holding I worked my way from Waiter to General Manager. I worked as restaurant manager for The Ivy Restaurant, Group Wine Buyer, and General Manager for JSheekey Restaurant.